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This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Leeks. Take white leeks, according to the Tuscan custom, minced or sliced fine, washed in hot water, and set them to cook with a piece of fresh meat, and then mince said meat with the aforementioned leeks and with pepper and saffron and beaten eggs; and add on pork or another kind of meat, and serve it; and put spices on the plate.


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